Del Frisco's Lobster Mac and Cheese


by gmt

Posted on July 28, 2011 at 2:31 PM

serves four to six

2 tbsp unsalted butter
2 tbsp flour
1 cup whole milk
1 cup heavy cream
1/2 cup smoked gouda
1/2 cup fontina cheese
Salt and white pepper to taste
1/4 cup grated Parmesan
3 cups cooked Pipette Pasta
1 cup cook diced Maine Lobster
2 tbsp Panko Bread Crumbs
Melt the butter in a small saucepot, whisk in the flour and cook over low heat, stirring two to three times for 5 minute without any color.  Whisking the entire time, add in the milk and heavy cream over medium heat until the sauce becomes thick and comes to a simmer.  Reduce the heat and slowly simmer for 5 minutes.  Add the gouda and fontina cheeses; stir until melted and season with salt and pepper.  Add the cooked pasta and the gouda/fontina cheese sauce.  Heat slowly, stir in the lobster and finish with the grated Parmesan cheese.  Place in a small casserole dish and sprinkle with the breadcrumbs.  Brown under the broiler, serve hot.